Alunga™ Ice Cream

Used Cacao Barry products

Spring / Summer

Created by

Level

level 1

Dosage

Recipe for 960 g of ice cream

Used Cacao Barry products

Ingredients	Preparation
589g whole milk 139g 35% cream 18g invert sugar	Heat to 85°C
2g 0% fat powdered milk 5g emulsifying stabilizer 35g sugar	At 50°C, add the following mixture
Keep cooking.
212g Couvertures - Alunga™ - coins - 5kg bag 41% 23g glucose syrup	At 70°C, add
Finish cooking at 85°C. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker.

Discover more recipes

More recipes